What Is The Most Expensive Meat In The World? (2024)

FAQs

What Is The Most Expensive Meat In The World? ›

The most expensive meat in the world Wagyu beef priced at $3,200 lb.

The Most Expensive Meat in the World: Aged Wagyu Beef! Discover the rarity and luxury of aged Wagyu beef, served at exclusive restaurants worldwide. Indulge in the finest culinary experience with this highly sought-after delicacy.

Olive wagyu has been called the rarest steak in the world. At over $500 a pound, it's one of the most expensive meats you can buy. In Shōdoshima, Japan, Masaki Ishii creates olive wagyu by feeding his cattle the waste from local olive groves. An olive-wagyu cow is worth 1.2 million yen, or over $9,000.

Simply put, Wagyu beef's high price tag is due to its superior flavor and texture of the meat — all a result of specific genetics of the breed as well as the attention, care and resources put into the raising of the cattle.

Kobe beef, on the other hand, is a specific subset of Wagyu, hailing exclusively from the Hyogo Prefecture, particularly the city of Kobe. Kobe beef typically costs between $200 and $500 per pound, whereas Wagyu beef is priced in the range of $50 to $150 per pound.

Pork, for example, is the most consumed meat globally, according to the United Nations Food and Agriculture Organization, making up 36% of the world's meat intake. The popularity of pork is closely followed by poultry, which is a staple in many countries due to its versatility and affordability.

While Kobe beef is technically a type of Wagyu beef, the differences between the two can affect both the taste and the price. Kobe beef is rarer and harder to come by than other types of Wagyu. This, combined with the strict requirements to earn the Kobe label, means that it's typically more expensive.

Thorough cooking is important to kill any bacteria and viruses that may be present in the food. Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source.

Caviar is the most expensive food in the world — a 1kg tin of beluga on King's website retails for nearly £5,000 — as the roe can only come from a sturgeon, which takes between eight and 18 years to produce eggs large enough for harvesting.

It really depends on what you're looking for in a steak! If you're looking for something luxurious with incredibly rich flavor then Wagyu beef is the way to go. If you're looking for something with a strong beef flavor, then Angus beef is the way to go.

How old is Wagyu beef before slaughter? ›

Cattle in the U.S. can reach slaughter around 16 months, Wagyu reach slaughter 30 months or longer. Because they live longer they eat more feed which is one reason Wagyu brings a higher price. Marbling, or intramuscular fat, is what gives Wagyu its melt in your mouth texture and rich buttery taste.

I think you might be asking where is the muscle or part of Wagyu that is use for steak. If so, it would be the same as standard beef, usually the loin part like tenderloin, fillet mignon, top sirloin, short loin and etc.

Wagyu cattle in Japan are fed a diet that includes rice straw, barley, wheat bran, and soybean meal, among other items. Water is an essential part of the diet, and many Japanese breeders have intricate water supplies for their Wagyu cattle, which is also an essential part of their diet.

The bad news? It is still scarce, and only a sliver of the many restaurants claiming to serve it offer the real thing. Instead, many serve what's known in the trade as “wangus,” a hybrid of domestically raised Wagyu breeds and common Angus and call it Kobe. Some don't even bother using any Wagyu breed at all.

American Wagyu beef is the result of crossbreeding traditional beef cattle with purebred Wagyu. The result is a perfect blend of famous Wagyu buttery marbling and the robust beef flavor that American beef is known for. It is the best of both worlds.

Prime. U.S. Prime is the highest quality available and makes up only 2 to 3% of the available beef on the market. This generally is sold to high-quality hotels and restaurants and is the most expensive, if you are purchasing for personal use.

Both beef are high-quality Japanese beef known for their exceptional taste and marbling. Kobe beef comes from a specific strain of Wagyu cattle in Hyogo Prefecture, while Wagyu beef can come from different Japanese breeds. They have strict regulations and grading standards, with higher scores indicating more marbling.

Safe internal cooking temperatures vary depending on the type of meat but are commonly around 145°F (65°C) for whole meats and 160–165°F (70–75°C) for ground meats. Be sure to choose a meat thermometer that works for you and use it regularly when preparing meat to ensure it's safe to eat.